^{It’s that time to pop open some champagne and pop into the new year with these amazing Jalapeño Popper Sweet Potato Skins. It’s a two for one appetizer – loaded potato skins and jalapeño poppers! What a way to end the year with these creamy, spicy, salty and cheesy party bites!}

If there is one thing I want to remember about 2021, it has to be all the fun food combinations that Side of Veggies was able to bring to the table, and hopefully your table. And if there is one thing I can promise in the new year, it’s more leaner, creative, flavorful dishes that will make even the hardest times very merry and bright.

New Year’s Eve used to be a time of joy and a lot of food festivities. Although the last few years seem to have made that tradition somewhat a thing of the past, I know that food and appetizers on New Year’s Eve are always a must. As we try and bring some enjoyment back to the holiday season, it was critical for me to make two of my favorite party foods into one. So I present to you, Jalapeño Popper Sweet Potato Skins!

These lightened up potato skins are made with purple skinned sweet potatoes (Japanese sweet potatoes), which means you get the nutrients of sweet potatoes but the white and creamy potato centers. Not only are they packed with vitamins, iron, magnesium, calcium, goods carbs and protein…the flavor of the added nuttiness and sweetness is the perfect partner to the salty and spicy filling!

Don’t forget, eating the skin of the potato is where you will get a lot of the nutrients and almost all of the fiber you’re looking for too. So if you’re thinking about this like I am, you’re ok to load these with cheese and bacon because you’re gaining so much nutritional value from the skin.

These potato bites really check off all the boxes. They are sweet, salty, crunchy, creamy and packed full of so many different ingredients. They have two types of cheese, bacon, mashed potato, jalapeños, and they are topped with chives. All combined make a perfect little appetizer for your New Year’s Eve guests.

Not to mention, these are full of heat too so the daring-heat-lover in you will absolutely love these as they’re chased down with some cold bubbly! No NYE plans? No problem! Make these for yourself for a football party! They still give you all your veggie needs but taste like the treat you deserve as you close out the year.

Start and end your new year the right way with a baked vegetable appetizer! Remember, Side of Veggies is not here to have to give up your favorite foods. The goal is to make nutritious food in ways that have you feeling great without the guilt. Jump into the new year with a resolution of adding more vegetables into your diet without compromising joy. Happy New Year!

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Jalapeño Popper Sweet Potato Skins

Print Recipe

It’s that time to pop open some champagne and pop into the new year with these amazing Jalapeño Popper Sweet Potato skins. It’s a two for one appetizer – loaded potato skins and jalapeño poppers! What a way to end the year with these creamy, spicy, salty and cheesy party bites!

Prep Time:20

Cook Time:1 20

Total Time:1 40

Ingredients

2 pounds small Japanese sweet potatoes (about 6-8)
6 ounces nonfat or low fat cream cheese softened
6 ounces sharp cheddar cheese shredded, 1/4 cup reserved
½ cup nonfat, plain Greek yogurt
10-12 ounces cooked, center cut bacon crumbled
1 tablespoon garlic minced
1 teaspoon salt divided
½ teaspoon pepper divided
1 tablespoon olive oil
2-3 medium jalapeños diced
½ medium yellow onion diced
2 tablespoons chives chopped
Jalapeno Ranch dressing, drizzle (optional)

Instructions

Preheat oven to 400°.
Pierce each sweet potato multiple times on all sides. Lay on a foil-lined baking sheet. Cook for 45-60 minutes until tender and soft on the inside. Remove and let cool. Turn oven down to 375°.
Once the potatoes are cooled, carefully slice the potato in half, lengthwise, and scoop most of the potato from the center of the skin and add to a large mixing bowl. Leave some potato inside the skin.
Into the potato, add cream cheese, cheddar (reserving about ¼ cup), Greek yogurt, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
Heat a large sauce pan with olive oil. Once brought to a medium-high heat, add chopped onion, jalapeño, the remaining ½ teaspoon salt, and ¼ teaspoon pepper. Sauté for 4-5 minutes until onions and jalapeños become soft and translucent. Add to the potato/cheese mixture. At the same time, cook bacon according to the package directions and set aside. **Reserve about 2 oz of bacon for the top of the skins**.
Once everything has been added to the potato cheese mixture, mix using a stand mixer, hand mixer or a fork. Mix together until everything is smooth and creamy.
Using a spoon, scoop 1-2 tablespoons of the potato/cheese mixture back into the potato skins. Sprinkle with the reserved cheddar cheese and reserved bacon bits. Place the skins onto a foil-lined baking sheet. Bake at 375° for 15-20 mins until the cheese bubbles on the top. Remove and serve or drizzle with nonfat, plain Greek yogurt and sprinkle with chopped chives as a garnish.

Notes

How long does it last and where?

These will last about 3-4 days in the fridge. They taste great reheated in the oven or microwave.

Can you freeze it?

Yes, you can freeze these after they have completely cooled. Layer them in a single layer in a freezer safe container or bag. Bake or add to the air fryer completely frozen when you’re ready to serve. Bake in the oven or air fryer for about 10-12 minutes on 350 degrees until cooked all the way through.

No need to defrost before reheating/baking.

Substitutions?

Of course you can always sub a white potato such as a russet or small redskin potato in place of these small purple skinned sweet potatoes. I focused on finding potatoes that were somewhat bite sized and perfect for baking quickly and cutting in half. For me, the Trader Joe’s Murasaki Sweet potato were the perfect color, size, and honestly, price for what I was trying to accomplish. Pick whatever you have on hand.

You can always use full fat cheeses for this. No one will be mad about that, I just wanted to keep it on the lighter side and they melted well being completely blended with the potatoes. If you’re experiencing a cream cheese shortage in your local grocery store (perfect ending to 2021…), creamy goat cheese will also work or any creamy, meltable cheese like brie or farmer’s cheese if needed.

If you don’t want to add bacon, you can of course omit this ingredient if you’re vegetarian. You can also swap in more vegetables like broccoli if you want to make these uber healthy. If you don’t have bacon or want to use something else, chopped pancetta or crumbled turkey bacon will always work.

Tips and Tricks

These aren’t so much tips or tricks but this recipe was thought out and the steps in the recipe to make this were added for a reason. Sautéing vegetables before adding to the mashed potato is ideal. It creates a soft, yet sweet, flavor and tames the heat of the jalapeño.

It is so important to make sure that the potatoes are completely soft and fluffy in the sweet potato before cutting them open. Blending together half cooked potato will make the consistency of the whole recipe a little weird. Always look for potatoes that are similar in size so they cook the same.

Yes, you can cook these in small batches in the microwave for 5-6 minutes per 1-2 potatoes, however, it will take longer since you will be cooking these in batches.

Shredding your own cheese is always recommended for proper melting but if you can’t, then pre-shredded is perfectly fine. Reserve some cheese as well as some of the cooked bacon for a topping before the final baking process.

I would also suggest using a stand or hand mixture to get everything perfectly blended, soft and creamy.

What to serve with it?

This is the perfect appetizer for any party or game day festivity. Serve with a side of plain, nonfat, Greek Yogurt (as the sour cream) and sprinkle with green onions or chives for color and a flavorful garnish.

These also go well with:

Buffalo Cauliflower Wings

Air fryer Onion Rings

Jalapeno Ranch Dressing

Honey Mustard Pretzel Crusted Chicken Tenders